After over-indulging on sandwiches, pizza and cake yesterday at my oldest granddaughter’s graduation party, we’re ready to get back on track with our healthy eating.


I only need a few recipes for this week, since we’re out and about and eating at other places, so in addition to the recipes I’m planning for this week, I’ll include some good recipes I’ve used in the past couple of weeks and haven’t yet shared.

Tonight I’m making Oven Baked Italian Meatballs with Marinara over Spaghetti Squash.  I’ll have enough of this to have leftovers for Wednesday’s dinner.  Tomorrow night I’m making Lemon Garlic Chicken Zoodles.

On Friday, I’m lucky enough to have our granddaughter, Reese staying with us, so I think I’ll let her choose our meal, and then we can cook it together.  Reese is also going to help me bake all the special requests the grandkids have made for our upcoming family vacation at the Jersey Shore: whoopie pies for Cole, chocolate cake cookies for Mack, black bottom brownies for their dad, Dave (the biggest kid of all) and white cupcakes with buttercream frosting for Reese.  I don’t think I have to tell you that not one of these three recipes is the least tiny bit “clean”.  In fact, they are filthy dirty – and OH, so yummy! 🙂

I’m also making a couple of my idol, Ina Garten’s, recipes for dinner one night at the shore.  I’m making Mustard Marinated Flank Steak and Roasted Veggie Orzo Salad.  The steak I will marinate in ziplock bags and take to the shore with us.  It makes for a very quick and easy, throw-on-the-grill dinner after a day on the beach.  I’ll also make the salad before I go.  Let me just talk about this salad for a minute.  This is one of the most delicious things I’ve ever eaten.  Everyone who tries it loves it too, and I get many requests to bring this.  Sometimes I make it just for us to keep in the fridge and munch on for lunches for the week.  It’s just that good.  I’m going to try it with some spiralized (and chopped) veggies in place of the orzo and see if it’s still as tasty.  This way, it would fit in with our clean-eating plan.


I know that many people still shudder at the idea of healthy eating, but it doesn’t have to be scary.  Take some of your much-loved family favorites, make a few easy adjustments, and voila: you can still enjoy the flavor, without all the extra fat and calories!  It’s a win/win!

Here are a few of the best recipes we’ve had lately:

One-Pan Lasagna with Ribbon Zuchini Noodles


Chicken Zucchini Fritters



Lemon Rosemary Chicken & Sweet Potatoes


Zoodles with Creamy Avocado Pesto to which I added Chicken Spinach Sausage


Slow Cooker Beef Tacos in lettuce cups



I hope this gives you some good ideas to add something different to your meal plan.  This would be my favorite meal plan of choice:


Written by Jennifer Cartledge